February 12, 2014

Another Brownies - The Baked Brownies

Another first try I did last week. Also from the Browneyedbaker blog. Actually there are a list of brownies recipes in that blog which look oh so yummy I am so gonna try each and everyone of it.. hehehe Insya allah... (why the sudden craving for brownies ek?)

Not bad for the first try. As expected, it turns out so yummy! But next time I will bake it a little bit longer to have a bit biscuity like version as prefered by my family. And next time, I will do two versions - one with walnut and another one without. Maisara, Luqman and me like it with nuts. The others not.

And do you know that brownies will taste more delicious and yummier after one day in an airtight container? Try it! You can taste the difference. But usually I can't wait until tomorrow to dig my teeth into it.. (hahha.. betul ke grammar nih..)

So here is the modified version of the recipes.


1¼ cups all-purpose flour
1 teaspoon salt
2 tablespoons dark unsweetened cocoa powder
300g dark chocolate, coarsely chopped
239g unsalted butter, cut into 1-inch pieces
1 teaspoon instant espresso powder - i omit because i don't have it
1 cup granulated sugar
½ cup packed light brown sugar
5 eggs, at room temperature
2 teaspoons vanilla extract
1 cup walnut - i added, not in the original recipes


1. Preheat the oven to 175 degrees C. Butter the sides and bottom of a 9x13-inch glass or light-colored baking pan. Line the pan with parchment paper.
2. In a medium bowl, whisk the flour, salt, and cocoa powder together.
3. Put the chocolate, butter and instant espresso powder in a large bowl and set it over a saucepan of simmering water, stirring occasionally, until the chocolate and butter are completely melted and smooth. Turn off the heat, but keep the bowl over the water and add the sugars. Whisk until completely combined, then remove the bowl from the pan. The mixture should be room temperature.
4. Add 3 eggs to the chocolate mixture and whisk until combined. Add the remaining eggs and whisk until combined. Add the vanilla and stir until combined. Do not overbeat the batter at this stage or your brownies will be cakey.
5. Sprinkle the flour mixture over the chocolate mixture. Using a rubber spatula (not a whisk), fold the flour mixture into the chocolate until just a bit of the flour mixture is visible.
6. Pour the batter into the prepared pan and smooth the top. Bake in the center of the oven for 30 minutes, rotating the pan halfway through the baking time, until a toothpick inserted into the center of the brownies comes out with a few moist crumbs sticking to it. Let the brownies cool completely, then lift them out of the pan using the parchment paper. Cut into squares and serve.
7. Store at room temperature in an airtight container or wrap with plastic wrap for up to 3 days

Husband dah tanya, bila nak buat bisnes? hehhehe... entah bila..

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